Guacamole Ole`

Tam D


This is the one -- the best EVER guacamole recipe, and it's been a closely held secret for decades. My family is crazy about it, and it's requested often. It's so easy you'll wonder why you ever bought that pre-made stuff at the store, and you won't believe the flavor!

pinch tips: How to Cut Avocado (Like a Pro)



20 Min


No-Cook or Other


2 large
avocados, firm and ripe
2 Tbsp
lime juice (not lemon!)
4 oz can(s)
green chilies, diced
1 tsp
minced garlic
1 tsp
2 Tbsp
grated onion
1/4 tsp
black pepper
1 large
ripe roma tomato
pcs sun dried tomato, optional

Directions Step-By-Step

Cut the tomato in half, scoop out the gooey seed center. With a sharp knife, cut the tomato into very small bits, being careful not to mush it. Place the chopped tomato bits on a paper plate, and blot carefully with a paper towel to remove any excess wetness. Set aside.
Peel an onion and grate it on the smallest side of a box grater. This will produce a watery onion mush. Place 2T. into a medium mixing bowl.
Add chilies, garlic, salt and pepper, stirring to combine.
OPTIONAL: If you want to kick up the tomato essence in the guacamole, mince several pieces of sun dried tomato and stir it in.
Peel avocados, and mash on a plate with a fork, with the lime juice.
Add the mashed avocado and lime juice mixture to the bowl, stir gently to combine.
Serve with tortillas, chips, or veggies. In theory, you could use leftovers as a yummy spread on a turkey sandwich, a nice tostada, or in a burrito... but who has leftovers?!
NOTE: I prefer to make this just before I want to serve it, so the avocado doesn't darken. It's best served within an hour or two, at room temp.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy